Wine in Health and Disease Prevention

Section 1: Introductory Chapters: Production, Drinking and Health

1. Wine production and varieties: red, white, and beyond
Gabriel Alejandro Rivas

2. Wine diversity and malolactic fermentation: A focus on lactic acid bacteria
Gabriel Alejandro Rivas

3. Prosecco wine: grape varieties, clones, and composition
Riccardo Flamini, Federica Gaiotti, Massimo Gardiman and Riccardo Velasco

4. Organic wines
David Castrillo

5. Fruit wines
Uroš Čakar

6. Pomegranate (Unica Granatum L.) wine
Dr.Suruchi Jamkhedkar, Vinay Boudhadas Chandekar, Neha Thorat and Sahil Lagwankar

7. Wine in the context of motherhood
Erin M. Hill and Haley LeFevre

8. Moderate wine consumption and health effects: An overview
R. Estruch

9. Wine and cardiovascular disease - an overview
Stanisław Surma

Section 2: Sensory and Compositional Aspects

10. Sensory Attributes and Consumer Preference of Wine and Other Alcoholic Beverages
Eric Fordjour, Charles Felix Felix Manful, Raymond Thomas, Vera Afua Dela Gobe, Anita Fuambi and Sandra Sandra

11. The colour of wines: pigments and beyond
Bin Tian, Meijing Zhao and Roland Harrison

12. Acidity of wine
W. Tesfaye Sr., Santiago Benito Sr., Javier Vicente, Antonio Santos, Fernando Calderón Sr. and Domingo Complutense Marquina

13. Features and composition of red wines
María Ángeles Rivas, María del Carmen Caballero, Rocío Casquete , Francisco Pérez Nevado and M. J. Benito

14. Modulating the bioactive phenolic composition of wines: use of toasted vine-shoots
Cristina Cebrian-Tarancon Sr., Francisco Fernández-Roldán, Gonzalo L. Alonso, M.Rosario Salinas and Rosario Sánchez-Gómez

15. Ethanol concentrations in wine
Victor Garrigós, Agustin Aranda and Cecilia Picazo

16. Carbonyls in wine
Fernando M. Nunes, Fernanda Cosme, Luís Filipe Ribeiro, Juliana Milheiro and Miguel Ribeiro

17. Polysaccharides in wine
Philippe Rodrigues Benedetti and G. L. Sassaki

18. Raman spectroscopic analysis of wine composition
Dana Alina Magdas, Maria David, Ariana Raluca Hategan and Ioana Feher

19. Identification of wine: elements and isotopes
Mattia Rapa

Section 3: General, Health and Metabolic Aspects of Wine Consumption

20. Wine drinking and mortality
G. Gajos, Stanisław Surma and Grzegorz K. Jakubiak

21. Wine and the Mediterranean diet
Josko Bozic, Marko Kumric and Marino Vilovic

22. Wine, alcohol and their health effects in the "Seguimiento Universidad de Navarra (SUN)" and the "Prevencion con Dieta Mediterranea" (PREDIMED") studies
Zenaida Vázquez-Ruiz, María Barbería-Latasa, Diego Martínez-Urbistondo and M. A. Martinez-Gonzalez

23. Modelling red wine effects in animal models: a focus on cardiovascular and metabolic disorders
Guilherme Henrique Souza Bomfim, Diego Castro Musial and Talita Ferreira Ferreira Marques Aguiar

24. Grape (Vitis vinifera) pomace and cardiovascular effects
Fernanda Regina Giachini, Raiany de Freitas, Kelly da Costa and Rinaldo dos Passos

25. Wine and effects on platelets
Ichiro Wakabayashi

26. Effects of wine on the plasma metabolome
Protásio Lemos da Luz

27. Wine and prostate cancer
A. Petrosyan and Tania Kamal

28. Biomarkers of wine intake
Maria-Jose Motilva

29. A comparison of wine with other beverages: Chemical composition and biological activities
Mehmet Emin Aydemir

Section 4: Focused Areas, Specific Wine Components and Effects on Tissue and Organ Systems

30. By-products of winemaking as a source of functional ingredients for disease prevention
Raúl López-Fernández-Sobrino, Antonio J. Cortés-Espinar, Andreu Gual-Grau, Begoña Muguerza and Francisca Isabel Bravo

31. Polyphenols in different wines and their impact on health
S. Iqbal

32. Wine polyphenols and potential uses in Alzheimer's disease: A new narrative
Tharsius Raja William Raja, Michael Pillay, Justin Thenmozhi, Merlyn Diana and Duraipandiyan Veeramuthu Sr.

33. Effects of anthocyanins in human health: An overview
Ana Freire da Silva, Filomena Carvalho, Hermínio Sousa and Luís R. Silva

34. Anthocyanins and use in liver disease: a new narrative
Sandip Mondal

35. Features of anthocyanins: applications to diabetes
Aleksandra Kozlowska

36. Anthocyanins and bone: a new narrative
Yu Yi Quek, Kenneth Lo and Vivien Xi Wu

37. Cyclophosphamide as a toxin and catechin cytoprotecting properties
Deepesh Parashar

38. Catechin and applications to ageing research
Antoni Sureda, Maria Magdalena Quetglas-Llabrés, Manuel Jiménez-García and Silvia Tejada

39. Catechin in wines and cytoprotection in testicular damage
Pawan Kumar Verma and Sheen Tukra

40. Delphinidin in Red Wine and Its Biological Effects
S. Iqbal and Usman Mir Khan

41. Gallic acid as an anti-inflammatory agent
Wen Wang, Polly Ho-Ting, Chengwen Zheng, Panthakarn Rangsinth, Jingjing Li and George Pak-Heng Leung

42. Cancer studies and isorhamnetin
Parames C. Sil

43. Malvidin-3-glucoside and effects on the mitochondria
Saran Krishnamoorthy, Vishnupriya Veeraraghavan, Anirban Goutam Mukherjee and Kaviyarasi Renu

44. Quercetin and its antioxidant potential
D. Wianowska and Małgorzata Olszowy-Tomczyk

45. Wine, resveratrol and DNA maintenance
FUMIAKI UCHIUMI

46. Resveratrol and its properties as an antitumor agent: a focus on colorectal cancer
Fernanda Lagos, Karina Castro, Layla Simon and Keila Torres

47. Resveratrol and its anti-inflammatory effects
Urmila M. Aswar

48. Resveratrol and its effects on healthy aging
Víctor Manuel Mendoza-Nunez, Beatriz Isabel García-Martínez and Mirna Ruiz-Ramos

49. Resveratrol and epigenetic effects
Barbara Stefanska

50. Tannins in wine and effects on heart tissue
Didem Sohretoglu

51. Tannins and cancer: a new narrative
WANDA Baer-Dubowska, Hanna Szaefer and Hannah Sobierajska

Section 5: Behavior, Brain and the Nervous system

52. Resveratrol and effects on behavior
Roselei Fachinetto, Guilherme Bochi, Gabriele Santos, Elisa Lovis, Adeline Goes and Getulio Bressan

53. Wine, quercetin and neuroprotection
Afolabi C. Akinmoladun

54. Grapes and neurological protection
Niloofar Deravi

55. Grapes and Their Extracts in Behavioral and Psychiatric Disorders
Niloofar Deravi, Danyal Yarahmadi, Serve Mamkhezri, Armin Ostovar Yavari and Sanam Faizabadi
Section 6: Undesirable or Adverse Components of Wine

56. Potential hazardous compounds in wine
Santiago Benito Sr., Javier Vicente, W. Tesfaye Sr., Antonio Santos, Fernando Calderón Sr. and Domingo Complutense Marquina

57. Biogenic amines in wine
Giorgia Perpetuini and Rosanna Tofalo

58. Pesticides and insecticides in wine: viticulture applications and impacts on consumer health
Kasim Takim

59. Mycotoxins in wine: types, health risks, and control methods
Kasim Takim

60. Heavy metals in wine: sources, effects, and mitigation
A. Necip

Section 7: Selective methods and Resources

61. Wine fingerprinting by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)
Marta Sousa Silva and Carlos Cordeiro

62. Assays for polyphenols in wine production: residues and beyond
Esther Gómez-Mejía, Maria Eugenia León-González, David Vicente-Zurdo and Noelia Rosales-Conrado

63. Analyzing wine with electrochemical sensors as a new narrative
M. Asunción Alonso-Lomillo

64. Wine analysis: UV spectral profiles
Yuriy Grishin, A. Kazak, Inna Chernousova and Anisa Atik

65. Wine analysis using X-ray fluorescence: methods and applications
Michele Ghidotti, Sergej Papoci and Maria Beatriz de la Calle Guntiñas

66. Resources for the study and investigation of wine in health and disease
Rajkumar Rajendram